Buckwheat Blueberry Pancakes (Gluten Free)
- 3841 Views
- 0 Comments
Ready Time
9 mins
9 mins
Preparation
5 mins
5 mins
Cooking
4 mins
4 mins
Serves
Makes 8
9 mins
Ready Time
Ready Time
5 mins
Preparation
Preparation
4 mins
Cooking
Cooking
Makes 8
Serves
Serves
Ingredients
Blueberry Sauce
- 250g fresh blueberries
- 1 tbsp caster sugar
- 1 tbsp water
Pancake Batter
- 2 cup buckwheat flour
- 1 tsp baking powder
- 2 cups coconut milk
- 2 egg
- ¼ cup agave
- 1 tsp vanilla essence
- 2 tbsp coconut shavings, toasted
Method
Blueberry Sauce
- Place the blueberries, sugar and water into a small pot and bring to a simmer and let thicken slightly for 2 minutes. Set aside.
Pancake Batter
- Place the buckwheat flour, baking powder, coconut milk, eggs, vanilla and agave into a bowl and stir to combine.
- Pre-heat the pancake maker until the READY indicator light is illuminated. Pour L cup batter into each pancake cooking well, close the lid and set the timer to 2 minutes. When complete remove the pancakes using a silicon spatula and continue until the pancake batter is depleted.
- Serve with blueberry sauce and coconut shavings.
Appliance
Comments